Coconut Banana Paleo Cookies

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Indulge the Paleo Way!

So maybe our stone-aged ancestors weren’t feasting on these tasty treats in particular. However, prehistoric people would have had access to the main ingredients in this paleo-friendly recipe. These soft and delicious Coconut Banana Paleo Cookies will allow you to treat yourself without straying from your clean-eating diet! With that being said, you don’t have to be on the paleo diet to enjoy these tasty morsels!

Coconut Banana Paleo Cookies

Healthy Ingredients for a Healthy Cookie!

Coconut Banana Paleo Cookies

Forget conventional cookie ingredients like white flour, butter, and refined sugar. This recipe opts for cleaner, healthier substitutes like almond meal and coconut oil to give the baked goods their delectably chewy texture and touch of sweetness.

Don’t toss out those squishy bananas sitting on your counter collecting brown spots! Overripe bananas are perfect for this recipe, lending a moist and flavorful character to each cookie that pairs perfectly with scrumptious shredded coconut. Perfect for satisfying any sweet tooth, these paleo-friendly delights let you enjoy cookies guilt-free!

Coconut Banana Paleo Cookies

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Coconut Banana Paleo Cookies

These sweet cookies are super healthy and absolutely scrumptious.
Yield 18 people
Serving Size 1 cookie
Course Dessert, Snack
Cuisine American


  • 3 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon cinnamon
  • 1/4 cup unsalted butter room temperature, optional coconut oil
  • 3/4 cup coconut sugar
  • 1 egg large, beaten
  • 1 egg white large
  • 1 teaspoon pure vanilla
  • 1 banana overly ripe, mashed (1/2 cup)
  • 1 cup coconut finely shredded, unsweetened
  • 1 cup walnut pieces


  • Whisk together in a medium bowl, almond flour, baking soda, salt, and cinnamon. Add walnuts and coconut, and stir into flour mixture.
  • In a medium mixing bowl, using a beater, cream together butter and coconut sugar. Add egg, egg white, and vanilla, mixing until combined. Add mashed banana and stir until combined.
  • Add flour mixture to wet ingredients and stir just until incorporated. Cover and refrigerate 45 minutes.
  • Preheat oven to 350 degrees.
  • Using a 1-1/2 inch cookie or ice cream scoop, drop dough 2-inches apart on a large, parchment-lined, cookie sheet. Bake 8 minutes and rotate cookie sheet. Bake an additional 8 minutes, or until golden and just set. Allow cookies to cool 5 minutes while still on the cookie sheet. Move cookies to a wire rack and cool completely. Continue baking cookies until all dough is used.
  • Store in an airtight container up to two days. If desired, add 1 cup Paleo friendly chocolate chips when adding the walnuts.

Nutrition Information

Serving: 1cookie | Calories: 194kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 148mg | Fiber: 3g | Sugar: 9g |
SmartPoints (Freestyle): 8
Keywords Kid-Friendly, Low-Carb, Paleo

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Love these coconut banana paleo cookies? If so, you might also enjoy these tasty recipes:

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale


  1. Hi, There seems to be an error in the instructions. In step 1 you add shredded coconut. Step 2 you add coconut sugar. Then you add bananas and coconut…what coconut??

    1. Jackie, Here is the written recipe. The recipe calls for 3/4 cup coconut sugar and that’s it. And it calls for 1 cup shredded coconut, we used unsweetened.

  2. YUM! These were DELICIOUS! They baked faster for me, though, so I almost burnt them…. I flipped my baking sheet after 8min, but then only baked for 3-4 additional minutes. I used coconut oil, slightly softened. Thanks for the great recipe!

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